These veggie crackers are great as a snack on its own or with dips. Warning! Can be quite addictive.
1 cup sunflower seeds
1 cup macadamia
1 red onion
2 cloves of garlic
¼ cup of parsley
1 cup cooked chickpeas
1 tspn celtic sea salt
½ cup tomato paste
1 tsp red curry paste
Drizzle a little olive oil in and roughly blend the ingredients in a food processor. (Note: do in batches of like consistency vegetables so that it doesn’t end up a puree.)
Whipped 3-4 eggs white with pinch of salt and stir through the mixture.
Spread mixture onto the trays and dehydrate on high until desired crispness.
The ingredients above are only a guide, you can use any veggie combination and seasonings – herbs, seaweed, nutritional yeast …. Let your imagination runs wild!
A special thanks to Sue who shared this recipe with me.